Я очень люблю баклажаны, но ещё более сильно не люблю их жарить. Поэтому
я стараюсь делать те рецепты, в которых баклажаны нужно не жарить,
а запекать.
После запекания баклажаны становятся мягкими, они пропитываются помидорным соком и
становятся ароматными, солоноватыми и чуточку щипучими.
Готовить такие баклажановые язычки очень просто и быстро.
СОСТАВ
2 крупных баклажана (350~400г),
1 крупный помидор (200г),
0,5 ч ложки соли,
2 ст ложки растительного масла (~35г)
посмотреть калорийность»
Помидор нарезать маленькими кусочками. Посолить и оставить постоять
2~3 минуты, чтобы соль вытянула сок.
Добавить растительное масло и размешать.
При желании к помидорам можно добавить небольшой зубчик чеснока,
пропущенный через пресс.
Баклажаны желательно взять короткие и толстые, чтобы после нарезания
у пластинок была большая поверхность.
Баклажаны вымыть, отрезать оба конца и нарезать вдоль плодов пластинками
толщиной 0,5 сантиметра. У крайних пластинок срезать лишнюю кожицу.
Противень смазать растительным маслом и уложить дольки баклажанов в один
слой.
На баклажанах сделать насечки в виде решётки. Глубина насечек должна не
превышать половины толщины долек.
На баклажановые дольки выложить помидоры вместе с соком.
Помидоры можно посыпать сушёным или свежим базиликом и/или молотым
чёрным перцем.
Духовку разогреть до t=200~220°C и поставить в неё противень
с баклажанами на 18~20 минут.
Подавать баклажановые язычки можно как в горячем виде, так и остывшими
до комнатной температуры.
Также можно посмотреть:
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